Mom's Traditional Italian Cookies |
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Prep Time: 70 Minutes Cook Time: 0 Minutes |
Ready In: 70 Minutes Servings: 12 |
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These cookies are a staple in my family. They are so simple, yet so incredibly wonderful. This recipe has been passed down from my great-grandmother. I've listed here the original recipe from my Nonna and great Aunt, as it was given to my mother. It can easily be cut in half, or in fourths. Obviously the full recipe makes ALOT OF COOKIES!! My mom has been known to actually make the full batch, especially for Christmas. Besides the traditional knot shape, the cookie dough can be rolled out and cut with cookie cutters. Pumpkins, Autumn leaves, Christmas trees, stars, and Easter eggs are but a few of the shapes we like to make these in. I hope you enjoy them as much as my family does. (Prep time includes dough resting time, and cooking time includes glaze drying time) Ingredients:
12 cups flour |
12 large eggs |
1 lb butter or 1 lb margarine |
4 cups sugar |
3 tablespoons baking powder |
2 tablespoons vanilla |
2 tablespoons almond extract (or anise) |
2 cups powdered sugar |
milk |
1 dash almond extract |
Directions:
1. For Cookie Dough: Cream butter & sugar.
2. Beat in eggs, baking powder, extracts and 3 cups of flour.
3. Add remaining flour until a stiff dough forms.
4. Chill dough for at least an hour to make it easier to work with.
5. At this point you can form the dough into knots (small for cookies- larger knots yield egg biscuits) or roll out the dough and use cutters.
6. Bake for 10-12 minutes at 375°.
7. For Glaze: I put about 2 cups of powdered sugar in a bowl, add the extract (just a splash) and a little milk.
8. Then I mix and add more milk until it gets to a smooth consistency- I don't like it too runny.
9. Should be like the consistency of a thick alfredo sauce.
10. Once cookies are cooled, dip the tops of each one into the glaze, or drizzle glaze over the cookies, and allow to dry completely.
11. Can be topped with colored sugar or sprinkles, your choice.
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